Double Chocolate Chip Protein Donuts

Soft and fluffy chocolate protein donuts with gooey chocolate chips and chocolate icing.

These Double Chocolate Chip Protein Donuts are the perfect healthier sweet treat that contain 11 g protein per serving.

I am always on the lookout for desserts that not only taste good but help me reach my protein goals. These Double Chocolate Chip Protein Donuts are sweet (but not overly sweet), soft, fluffy, and have 11 g protein per donut!

Why you’ll love these Double Chocolate Chip Protein Donuts:

Soft and fluffy. These donuts are soft and fluffy from the greek yogurt, egg, and almond flour.

Simple and easy. This recipe is super simple and easy to make and require simple baking ingredients.

High in protein and fiber. Each donut contains 11 g protein and 3 g fiber! Which is much higher than your traditional donut that contains on average 4 g protein and 1 g fiber.

Ingredient Breakdown:

• Almond flour – not only does almond flour make these donuts naturally gluten-free, but it creates a much lighter and fluffier texture.
• Chocolate protein powder – I used whey-based protein for this recipe, but you can also use a plant-based option.
• Baking powder – helps create a light and fluffy texture.
• Salt – enhances the flavor! definitely a necessity.
• Instant espresso powder – this is optional, but highly recommended to enhance the chocolate flavor.
• Greek yogurt – adds moisture and increases the protein content.
• Maple syrup – provides sweetness and moisture. Can also substitute honey or agave.
• Egg – provides moisture and helps bind the batter.
• Vanilla extract – flavor enhancer.
• Dark chocolate chips – I recommend dark chocolate in this recipe, but can substitute with semi-sweet or omit.

How to make Double Chocolate Chip Protein Donuts:

1. Preheat oven to 350°F. Grease a donut pan with non-stick cooking spray.
2. In a large mixing bowl, whisk together yogurt, maple syrup, egg, and vanilla until well combined. Add almond flour, protein powder, baking powder, espresso powder, and salt. Use a wooden spoon or spatula to stir until a smooth batter forms. Fold in chocolate chips.
3. Distribute batter into donut molds until almost full. Bake for 12-13 minutes until a toothpick inserted comes out clean (a few moist crumbs are ok). Cool for 5 minutes in pan before carefully transferring donuts to a wire cooling rack.While donuts are cooling, prepare the frosting. Whisk together powdered sugar, cocoa powder, milk, and salt until a smooth frosting forms. Add 1 tbsp more of milk at a time, if frosting is too thick.
4. Once donuts are completely cooled, dunk the tops of the donuts into the frosting making sure to shake off any excess. (Optional): sprinkle over shaved chocolate and flaky sea salt.

Recipe Modifications:

Make this recipe vegan by…

• Using a plant-based/vegan protein powder.
• Substituting greek yogurt with vegan greek yogurt.
• Substituting egg with flax egg (1 tbsp flaxseed meal mixed with 2 tbsp water) or 1/4 applesauce.

Reduce sugar content by…

• substituting chocolate chips with sugar-free chocolate chips or omitting.
• substituting powdered sugar with sugar-free alternative.

Storage Instructions:

Store cooled and iced donuts in an airtight container at room temperature for up to 3 days.

More High Protein Sweets..

• Chocolate Zucchini Protein Baked Oatmeal
• No-Bake Protein Bars
• No-Bake Double Chocolate Chip Energy Bars

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!